DaTerra Cucina - Ceramic Frying Pan, Induction & Oven, Made In Italy, 9.5"

Leaving this review after 18 months of use. This pan is amazing and perfect for cooking breakfast! The nonstick surface works just as well now as the first time of use! We've always washed this pan by hand instead of putting it in the dishwasher, and we use a non-scratch sponge (Jetz) for cleaning. It takes only a minute to wash, so no need to use the dishwasher. We also use a small amount of butter or ghee when cooking, and I'm guessing that's why this pan is still in perfect shape while other users say their pan is no longer non-stick. So probably hand-washing the pan and using just a bit of fat for cooking will extend its life. If ours ever wears out, we'll buy another. We love how light it is and how easy it is to use. Bonus: it's beautiful too!

I absolutely love this skillet, it’s a great size and nothing sticks to it ever. Unless you burn something in it which I did unfortunately. I tried to still use it but it just wasn’t the same so I threw it away and ordered another one exactly like the first one. Now I am more careful. It isn’t cheap but if you take care of it it lasts for years.

I received the pan and have used it two times so far. First thing I did was read the instruction on what to do before using it for the very first time (most important). Used it the next day to make egg whites. No problem. Cleaned it after it cooled and put it away. Used it a second time to make eggs again no problem. What I did notice is that when I was cooking the eggs, it did appear as if the eggs were sticking to the bottom. Not sure if it was because I use very low heat and cooking only egg whites, BUT, when the egg whites did cook a bit longer and got firmer, the white residue came right up. I used very little oil — 2-3 drops — which was impressive. The pan heats up very quickly as well. In our home we use All Clad Ltd, and Stainless Steele but for eggs it was a disaster. I was also reading about how bad Teflon was and I am not a big fan of cast iron so I did a lot of research on the type of pan we were going to get. This pan is primarily for cooking eggs BTW so it was perfect. I also like the fact it isn’t made in China. The pan almost looks like a camping pan; or those types of cookware that belongs in a log cabin. The handle is light but you can definitely feel the thickness in the pan. By all means it is not heavy. So far I love it and will explore cooking more than just eggs on it.

I bought this pan and the next size down that has a lid for my mom for Christmas. They are our go-to pan for cooking. They still allow browning to happen but you can easily deglaze the pan or use a plastic scraper for stonewear (came with our pampered chef pizza stone & they are suitable for non-stick). Otherwise we use the silicone sponges. Her only complaint is she wish this size has a lid. She asked for the 13" wok and is hoping the lid will work for both. Well used for a whole year and sometimes I caught my Dad throwing in a metal utensil, their still isn't a scratch, they look new. Oh, yeah! I even flambéd (I know that's probably not the proper use of that word.) a couple of times, with large blue rum flames. As you can see the pictures provided are almost a year after purchase they were bought December last year... I think she liked the one pan so much she wanted one with a lid so I bought her the 11 in probably January. The pics are of the 13" it gets the most use and most chance of gettting scratched by other lids and pots. Our pot/pan cubbord is stacked.

The description noted there was a kid but there was not disappointing. The pan is awsome. Nothing sticks to it and clean up is a breeze.

We’ve tried a number of ceramic cookware and these are the best. Easy to use, easy to clean. And the handles don’t get hot! Just wish they came in more sizes…like a round one for the microwave and a loaf pan.

I've been on a quest for a safe, non-stick, fry pan and I'm incredibly happy with this purchase. From the research I've done, ceramic is it. Cast Iron, and even, the best quality stainless steel can leach metals into food. Copper coated pans and highly touted diamond coated pans get around using the word Teflon, by using other chemicals that are just as harmful. If you buy Vesuvio Ceramic pan, you won't look any further. Not as heavy as Le Creuset, but the heat distribution is wonderful. So far I've cooked fish, hash browns, eggs, french toast, fried chicken, stir fry vegetables, steamed rice, stir-fried rice, creamy and tomato-based pasta dishes and lamb chops. The pan works like a champ. Even though most manufacturers recommend not using scrub pads of any kind to clean ceramic, I disagree. The key to keeping these pans stick free is cleaning them thoroughly after each use with warm sudsy water and a natural walnut scrub pad (not the blue, non-scratch type pads - they are too harsh). It's also important to preheat ceramic pans before adding any oil. When a bead of water sizzles, it's hot enough. Once the pan is heated, add the oil (no sprays) and heat 30 seconds longer. Just make sure you don't heat your oil to a smoking point and all should work well. And, please, stop cooking on high. Like cast iron, ceramic browns nicely on much lower heats and cooking on high over time will deteriorate the ceramic surface. I also use olive wood and silicone utensils and I never put my cookware in the dishwasher.

I bought this pan for one specific reason - cooking eggs. Our kids are on a scrambled eggs kick and I wanted a superior nonstick pan for this purpose. At first, I was overjoyed - at last I had found the perfect pan. So, I made sure I followed all the directions and precautions. 1.) Always handwashed with dish soap. 2.) Always waited until it cooled down before washing. 3.) Only used 3M scrub sponges. 4.) Never used in the oven over 400 degrees. 5.) Only used silicone utensils. 6.) Seasoned with EVOO and not spray oil with propellants. After about 2 weeks of cooking eggs only, they started sticking like crazy. I wanted to give the pan the benefit of the doubt, so I went to the DaTerra website and found a short series of youtube videos on how to "restore" the pan. So I tried the baking soda test with the paper towels - but the powder was not turning grey despite fervent and prolonged efforts. The test indicated that there was no carbonization present. Then I scrubbed like crazy using a 3M scrub sponge, dish soap, and plenty of elbow grease, and then conditioned with EVOO in accordance with the instructions. Unfortunately, my efforts were fruitless as I discovered on my next attempt to cook eggs for the kids - eggs were stuck all over the pan. The nonstick properties on this pan were only a fleeting novelty for me so I decided to return this item.

I have used so many non-stick cookware & I cook a lot. I knew when I first use this pan that it would be one of the best non-stick pan I will have. The weight & handle are perfect for me; the height & curve of side of the pan is perfect, food doesn’t spatter or spill. I only wish it came with a cover. Highly recommend for seasoned cooks!

Great pan. Works for induction as well

I love this frying pan, definitely worth the money. So easy to cook with, and so easy to clean.

I really like this frying pan I have bought many over the years and this one seems to have a lot more even heat and very easy to clean. I think a year from now will be a better test

High quality pan! works really well - also for induction.